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I’m heading to Chicago later this week and I’m trying to think warm thoughts… It’ll be all of 1 degree when I land… and, (brr), my skin just isn’t that thick anymore.

These muffins are a variation of my absolute favorite childhood breakfast: my Grandma Kissel’s coffee cake. On cold snowy mornings, there was nothing better than waking up to smell of warm cinnamon-ey cake wafting through the house.

Of course these are slightly healthier and also vegan – using almond milk instead of sour cream and coconut oil instead of butter. But this is cake after all, so whatever you do, don’t skimp on the best part – the crumbly walnut topping.

Make the crumbly topping by crushing walnuts and mixing them with brown sugar, cinnamon and salt. Using your hands, work in the hardened coconut oil until incorporated but still very crumbly. Set aside.

Make the muffins, first sift together the dry ingredients.

In a separate bowl, by hand, whisk together the wet ingredients.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.

Scoop a heaping tablespoon of batter into each muffin cup (just enough so the batter covers the bottom. Sprinkle in some of the crumbly topping, and a few blueberries each.

Add the remainder of the batter, more crumbly topping and a few more blueberries.

I need to know about that muffin pan! Chances are good that it’s one of your favorite vintage store finds, but if you bought it some place where I might be able to find one of its sisters, would you pretty-please let me know?

Just discovering your site today and these muffins look scrumptious! That topping would get picked off first in my case but I love that hidden layer of a second tasting of the brown sugar and walnuts!
Yes, those muffin tins are just too cute for comment.
Back to searching your other posts again…♥

I was skeptical that these would work without any flax gel or other egg replacement, just baking powder as leavener, but have loved other recipes of yours I recently tried, so I got past my doubt and went for it. So glad I did- they were tasty and light and not too sweet. The blueberries all rolled to the outsides though, so next time (and there WILL be a next time) I think I will gently smooth out the mound of batter before adding the berries. YUM and thanks!

I just made these, though I made them for my family who isn’t too into the almond milk and healthier side of things. I just subbed the coconut oil for veggie oil, and almond milk for regular milk. They turned out absolutely wonderful, and I can’t stop eating them!!

Thank you for the wonderful recipe. I made these for my family this morning and they didn’t even last long enough for me to take a picture. I swapped pecans for walnuts simply because that’s what I had and it came out heavenly 🙂